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Got some shredded cooked chicken lying around? This 3 Ingredient Casserole is your new best friend. It's quick, easy, and oh-so-tasty. Perfect for those nights when you just can't be bothered to whip up something complicated. With just cream of mushroom soup and thawed frozen mixed vegetables, you'll have a comforting meal ready in no time. Let's get cooking!
The name of the recipe: 3 Ingredient Casserole Recipe
Ingredients:
- 2 cups shredded cooked chicken
- 1 can 10.5 oz can cream of mushroom soup
- 2 cups thawed frozen mixed vegetables
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the shredded chicken, cream of mushroom soup, and thawed mixed vegetables.
- Pour the mixture into a baking dish and spread it out evenly.
- Bake in the preheated oven for 30 minutes, or until the casserole is bubbly and heated through.
- Let it cool for a few minutes before serving.
What You Will Need
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What you will need to make 3 Ingredient Casserole
- Shredded cooked chicken: Provides protein and a hearty texture, making the casserole filling and satisfying without needing additional meat.
- Cream of mushroom soup: Adds creaminess and depth of flavor, binding the ingredients together for a cohesive dish.
- Thawed frozen mixed vegetables: Brings color, nutrients, and a variety of textures, making the casserole more balanced and visually appealing.
Essential Tools and Instruments
What tools/instruments will be needed to make 3 Ingredient Casserole Recipe
- Mixing bowl: Essential for combining the shredded chicken, cream of mushroom soup, and mixed vegetables evenly.
- Baking dish: Needed to hold the casserole mixture while it bakes in the oven.
- Oven: Heats the casserole to ensure it's cooked through and bubbly.
3 Ingredient Casserole Recipe
Ingredients:
Main Ingredients
- 2 cups Cooked Chicken shredded
- 1 can Cream of Mushroom Soup 10.5 oz can
- 2 cups Frozen Mixed Vegetables thawed
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the shredded chicken, cream of mushroom soup, and thawed mixed vegetables.
- Pour the mixture into a baking dish and spread it out evenly.
- Bake in the preheated oven for 30 minutes, or until the casserole is bubbly and heated through.
- Let it cool for a few minutes before serving.
Notes:
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Nutrition value:
Keywords:
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole mixture as directed.
- Cover the baking dish tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours before baking.
Freezing Instructions
- Assemble the casserole in a freezer-safe dish.
- Wrap it tightly with plastic wrap and then a layer of aluminum foil.
- Label with the date and freeze for up to 3 months.
- When ready to bake, thaw in the fridge overnight.
- Bake as directed, adding an extra 10-15 minutes if needed.
Using cream of mushroom soup as a base in casseroles not only adds flavor but also helps keep the dish moist and creamy without needing extra dairy.
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